Creamy Ricotta Pasta

Ricotta Pasta


4 serves
15 minutes


Ricotta makes a great pasta sauce as it has significantly lower fat content than cream, but gives the same creamy finish! This recipe uses San Remo Pulse Pasta which is gluten-free, higher in protein & fibre and lower in carbs than regular San Remo pasta.





1 cup Smooth Ricotta
Grated Parmesan
1 packet San Remo Penne Pulse Pasta
olive oil, for light pan frying
3 cloves garlic, crushed
1.5 cups peas
300g brussel sprouts, halved
100g pancetta
zest of one lemon
splash of milk
salt and pepper, to taste


1 Bring a large pot of water to a boil and then add the pulse pasta. Cook according to packet instructions.
2 Add a dash of olive oil to a heated large frypan. Add the garlic to the frypan along with the brussel sprouts. Cook over medium heat until browned.
3 Add the peas and pancetta, cook for a further couple of minutes.
4 Remove from heat. Add the Smooth Ricotta, lemon zest, Grated Parmesan (as desired) and stir well. You may need to add a dash of milk to loosen the ricotta sauce. Toss through the hot pasta or serve on top, seasoned with salt and pepper and a squeeze of lemon.

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